food matters live event preview 2015

Tuesday 17th - Thursday 19thNovember 2015 | London ExCeL

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Opening Times:@foodmatterslive Tuesday 17 November: 10.00 - 17.00

Wednesday 18 November: 10.00 - 17.00

Thursday 19 November: 10.00 - 16.00

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MANY VOICES, MAKING FOOD MATTER.

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Event Preview: plan your visit

3

Welcome

Issues surrounding food, health and nutrition have hardly been out of the headlines this year.

Within days of coming to power, the new Conservative-led government promised to make tackling obesity and diabetes a top priority - a challenge recognised by Innovate UK who are investing £10 million in research and development projects that reduce levels of salt, sugar and fat in food.

Sales of free-from products have soared and a wealth of new innovative QVOZMLQMV\[�IVL�XZWL]K\[�IZM�ÅTTQVO�\PM�[PMT^M[�\W�UMM\�QVKZMI[ML�KWV[]UMZ�demand for healthy, nutritious food and drink.

As the UK government, scientists and industry continue to focus on developing agri-tech strategies to support sustainable food production - healthcare workers are faced with rising incidents of malnutrition, particularly among the elderly.

It is the complexity of these issues and many more that makes Food Matters Live 2015 so relevant.

By bringing together colleagues from the worlds of retail, nutrition, research, manufacturing, healthcare, science and academia, we can explore ways to address these important issues.

.WWL�5I\\MZ[�4Q^M�WٺMZ[�IV�QUXZM[[Q^M�\PZMM�LIa�ML]KI\QWV�XZWOZIUUM��_PQKP�includes a stellar line-up of over 400 speakers taking part in 17 live debates, 80 practical and applied seminars, and an exhibition featuring over 400 stands WٺMZQVO�M`XMZ\Q[M�NZWU�QVOZMLQMV\[¼�[]XXTQMZ[��UIV]NIK\]ZMZ[��NWWL[MZ^QKM�providers to world-class research and academic bodies.

Thought-provoking, interactive visitor attractions will challenge the way we think about the future of food and nutrition through a series of live cooking demos, tastings and talks.

In addition, a unique series of special events present visitors with opportunities to network, innovate, forge relationships, celebrate industry best practice and further their professional development.

?Q\PQV�\PQ[�-^MV\�8ZM^QM_�aW]�_QTT�ÅVL�PQOPTQOP\[�NZWU�IKZW[[�\PM�KWVNMZMVKM��[MUQVIZ[��I\\ZIK\QWV[��[XMKQIT�M^MV\[�IVL�\PM�M`PQJQ\QWV�ÆWWZ�\W�PMTX�aW]�XTIV�your visit in advance.

An online itinerary planner is also available at www.foodmatterslive.com to support your planning.

Food Matters Live 2015 promises to be an exciting three days and we look NWZ_IZL�\W�_MTKWUQVO�aW]�\W�4WVLWV¼[�-`+M4�NZWU��·��!�6W^MUJMZ�

Briony Mansell-Lewis Michael Costain Director, Food Matters Live Director, Food Matters Live

www.foodmatterslive.com

Register for free entry

Industry comment 4

Conference agenda 8

Seminar highlights 14

Visitor attraction highlights 20

Exhibition highlights 24

Special events 35

Plan your visit to ExCeL 36

Exhibitor list 37

Contents

4

Industry comment

7JM[Q\a�Q[�VW\�VI\QWV�KMV\ZQK°Q\¼[�OTWJIT��)[�XZWNM[[QWVIT[�concerned about the health status of our respective countries, we know the facts. The question to answer today is “have we UILM�I�LQٺMZMVKM�_Q\P�W]Z�IXXZWIKPM[�IVL�IL^QKM'º

-^MZa�Å^M�aMIZ[�[QVKM��! ��\PM�=�;��OW^MZVUMV\�ZM^QM_[�and updates the Dietary Guidelines for Americans, ages 2 and above. Traditionally, the recommendations have been developed for healthy Americans, but in 2010, the focus changed as it was acknowledged that poor diet choices and physical inactivity were prevalent throughout all segments of the U.S. population regardless of age and gender. The three major goals were:

• Balance calories with physical activity to manage weight

• Consume more of certain foods and nutrients such as fruits, vegetables, whole grains, fat-free and low-fat dairy products, and seafood

• Consume fewer foods with sodium (salt), saturated fats, \ZIV[�NI\[��KPWTM[\MZWT��ILLML�[]OIZ[��IVL�ZMÅVML�OZIQV[

In the 2015 IFIC Foundation Food and Health Survey, the majority of Americans view themselves in good to excellent health regardless of weight status. Yet, over 50 percent of those who see themselves as in excellent or very good health are actually overweight or obese.

Likewise, over 50 percent have given a lot of thought to the healthfulness of the food and beverages they consume, as well as the amount of physical activity they get. When asked about the strategies set forth in the 2010 Dietary Guidelines for Americans, 80 percent of consumers indicate they have started to consume more fruits / vegetables in the past couple of years while 7 of 10 Americans indicate cutting calories by consuming water, low- or no-calorie beverages, eating more foods with whole grains or cutting back on foods higher in added sugars are strategies that have been initiated. However, balancing KITWZQM[�\W�UIVIOM�_MQOP\�IXXMIZ[�\W�JM�UWZM�LQٻK]T\�to achieve as only slightly more than half indicated it was a strategy that had been started in the past couple of years. When looking at the data presented, we may ask why there is minimal to no improvement in the overall U. S. health status if good health behaviours have been initiated. Perhaps the answer lies deeper within population segments as the IFC Foundation data show those who are better educated and higher income are more likely to have

Marianne Smith Edge will be speaking in the Food Matters Live Conference on 18 November in the Overcoming obesity debate.

Nutrition & Food Safety, IFIC

initiated more of the strategies as well as those already in better health. When looking through the lens of gender, _WUMV�IZM�UWZM�TQSMTa�\W�PI^M�UILM�IV�MٺWZ\�\W�NWTTW_�the DGA recommendations than men. Consumers have competing priorities that sometimes outweigh making health-related behaviour changes.

Even though IFIC Foundation consumer research is only one LI\I�[W]ZKM��Q\�LWM[�XZW^QLM�I�OTQUX[M�QV\W�\PM�MٺMK\Q^MVM[[�of our current strategies and recommendations. Are we truly connecting with the consumer that may have the greatest VMML�\W�KPIVOM�JMPI^QW]Z'�<PM��,QM\IZa�/]QLMTQVM[�for Americans Advisory Committee recommendations released early this year were based on two current realities, 1) a majority of Americans are overweight or obese with W^MZ�ÅN\a�XMZKMV\�PI^QVO�XZM^MV\IJTM�KPZWVQK�LQ[MI[M�IVL��QVLQ^QL]IT[¼�V]\ZQ\QWV�IVL�XPa[QKIT�IK\Q^Q\a�JMPI^QW]Z[�I[�XIZ\�WN �\PMQZ�W^MZITT�PMIT\P�JMPI^QW]Z[�IZM�[\ZWVOTa�QVÆ]MVKML�Ja�their personal, social and work environments.

As we move forward, we must recognize “meeting consumers _PMZM�\PMa�IZMº�Q[�\PM�KWZM�WN �\PM�[WT]\QWV��I�[WT]\QWV�\PI\�M`\MVL[�JMaWVL�[XMKQÅK�V]\ZQMV\[��NWWL[�WZ�XWTQKa�MV^QZWVUMV\[�

Marianne Smith Edge

<PM�KWZM�WN �\PM�WJM[Q\a�¹[WT]\QWVº��meeting consumers where they are

In the 2015 IFIC Foundation Food and Health Survey,

the majority of Americans view themselves in good to

excellent health regardless of weight status. Yet, over 50

percent of those who see themselves as in excellent or very

good health are actually overweight or obese.

5

Industry comment

Dementia is a highly disabling syndrome characterized by progressive deterioration in multiple cognitive domains. )TbPMQUMZ¼[�LQ[MI[M��),��Q[�\PM�UW[\�KWUUWV�KI][M�of dementia and its incidence rise exponentially with advancing age. Due to the worldwide aging of populations, AD is assuming epidemic proportions: 47 million cases have been estimated in 2015, with one new case every 4 seconds. The economic and human burden of this disorder is placing enormous pressures on health care systems and [WKQM\QM[��.QVLQVO�MٺMK\Q^M�XZM^MV\QVO�[\ZI\MOQM[�Q[�\P][�WN �the utmost importance.

Nutrition can be central in the prevention or slowing of late-life cognitive impairment and AD. Among nutrients, vitamin E is the major lipid-soluble non-enzymatic antioxidant in the human body, and has a major role in protecting the brain from damage mediated by free radicals. Vitamin E includes four tocopherols and four \WKW\ZQMVWT[��VIUML�Ŷ��ŷ��Ÿ��IVL�Ź��5W[\�QV^M[\QOI\QWV�WN �vitamin E in relation to AD has focused primarily only WV�Ŷ�\WKWXPMZWT��_Q\P�KWVÆQK\QVO�ÅVLQVO[��0W_M^MZ��increasing knowledge regarding the biological properties of vitamin E provides a strong rationale that other forms WN �^Q\IUQV�-��JMaWVL�R][\�Ŷ�\WKWXPMZWT��UIa�JM�QUXWZ\IV\�for AD prevention.

All vitamin E forms act as antioxidants, and each form shows unique biological functions, including anti-QVÆIUUI\WZa�IK\Q^Q\a�IVL�UWL]TI\QWV�WN �KMTT�[QOVITTQVO�\PI\�can mediate the loss of brain cells.

In order to provide a new insight on the role of the vitamin E family in AD, we examined the relation of blood levels of all vitamin E forms and markers of vitamin E damage �Ŷ�\WKWXPMZaTY]QVWVM��VQ\ZW�Ÿ�\WKWXPMZWT��\W�UQTL�cognitive impairment (MCI) and AD. In a multi-centric study involving subjects from North to South of Europe (AddNeuroMed) we showed that reduced plasma levels of all vitamin E forms and increased levels of their oxidative/nitrosative markers may be indicators for the development of MCI and AD.

In two population-based longitudinal studies in older adults living in Nordic countries (Kungsholmen Project; CAIDE Study) we found a reduced incidence of cognitive

Director, University of PerugiaPatrizia Mecocci will be speaking at Food Matters Live on 17 November 2015 in the Healthy ageing seminar stream: http://www.foodmatterslive.com/whats-on/2015-schedule/realising-\PM�JMVMÅ\[�WN�SMa�QVOZMLQMV\[�IVL�V]\ZQMV\[�NWZ�PMIT\Pa�IOMQVO�

impairment and AD in subjects with high plasma levels of LQٺMZMV\�^Q\IUQV�-�NWZU[��

<PM[M�ZM[]T\[�[]OOM[\[�\PI\�I�JITIVKML�QV\ISM�WN �LQٺMZMV\�vitamin E forms is needed to achieve neuroprotection. This implies that the use of vitamin E supplements deserves careful re-examination, since vitamin E supplements composition is still a debated issue. In fact, they usually KWV\IQV�WVTa�WVM�NWZU�WN �^Q\IUQV�-��Ŷ�\WKWXPMZWT��Ŷ�\WKWXPMZWT�[]XXTMUMV\[�PI^M�JMMV�\M[\ML�QV�ZIVLWUQbML�KWV\ZWTTML�\ZQIT[��_Q\P�KWVÆQK\QVO�ÅVLQVO[��5WZMW^MZ��QV\ISM�WN �PQOP�LW[M[�WN �Ŷ�\WKWXPMZWT�[]XXTMUMV\[�PI[�JMMV�I[[WKQI\ML�with increased haemorrhagic stroke and mortality risk.

7^MZITT��\PM[M�ÅVLQVO[�_IZZIV\�N]Z\PMZ�QV^M[\QOI\QWV�WN �\PM�ZWTM�WN �^Q\IUQV�-�QV�),��\W�JM\\MZ�LMÅVM�XZM^MV\Q^M�strategies based on dietary recommendations.

Patrizia Mecocci, MD PhD

The role of vitamin E in the ageing JZIQV�IVL�QV�)TbPMQUMZ¼[�LQ[MI[M

Due to the worldwide aging of populations,

AD is assuming epidemic proportions: 47

million cases have been estimated in 2015,

with one new case every 4 seconds.

6

Industry comment

/ZW_QVO�]X�1�_I[�VM^MZ�ZMITTa�QV\MZM[\ML�QV�_PI\�1�I\M��1¼L�MI\�_PMV�1�_I[�P]VOZa�IVL�LQLV¼\�\PQVS�U]KP�UWZM�IJW]\�it. I also loved sugar - ice cream and Haribo made up most of my diet - and hated fruit and vegetables.

It all changed in June 2011; I woke up one day just feeling I_N]T�·�Ua�[\WUIKP�TWWSML�TQSM�1�_I[�[Q`�UWV\P[�XZMOVIV\�- I was so exhausted, was having heart palpitations and my whole body just felt so weird. Over the next four months these symptoms got gradually worse as I went in and out of hospital seeing way too many doctors and having countless tests. Eventually I was diagnosed with Postural Tachycardia ;aVLZWUM��_PQKP�Q[�I�KPZWVQK�QTTVM[[�\PI\�IٺMK\[�\PM�I]\WVWUQK�VMZ^W][�[a[\MU��MٺMK\Q^MTa�JZMISQVO�Q\�LW_V�[W�\PI\�UW[\�[a[\MU[�QV�aW]Z�JWLa�LWV¼\�_WZS�I[�\PMa�[PW]TL�·�[W�1�KW]TLV¼\�ZMO]TI\M�Ua�PMIZ\�ZI\M��KQZK]TI\QWV��LQOM[\QWV��immune system etc. Once I got a diagnosis I was put on a regime of pills and steroids to manage the illness, which I I[[]UML�_W]TL�R][\�_WZS�J]\�[ILTa�\PI\�_I[V¼\�\PM�KI[M�

1�[XMV\�UW[\�WN �\PM�VM`\�[Q`�UWV\P[�QV�JML#�1�_I[V¼\�_MTT�enough to live a normal life and felt totally alienated from Ua�NZQMVL[�[W�1�R][\�_I\KPML�I�TW\�WN �/ZMa¼[�)VI\WUa�IVL�ate a lot of pic-n-mix. It took me a while to realize that the KWV^MV\QWVIT�UMLQKQVM�_I[V¼\�OWQVO�\W�OQ^M�UM�Ua�TQNM�JIKS�again and at the same time I reached my biggest low. I had \ZQML�\W�»JM�VWZUIT¼�IVL�OW�\W�5IZZISM[P�_Q\P�Ua�\PMV�boyfriend, but I got food poisoning within a few hours of being there, everything turned from bad to worse and he brought me back semi-conscious in a wheel chair, attached to a drip! This was my wake up call and the thing that pushed me to look for something new. I started researching natural healing and came across lots of incredible people who had managed all kinds of illnesses through diet and TQNM[\aTM�KPIVOM[��[W�1�LMKQLML�1¼L�\Za�\PI\�\WW�7^MZVQOP\�1�embraced a healthy, wholefoods diet and gave up wheat, LIQZa��ZMÅVML�[]OIZ�IVL�UMI\��

1\�_I[V¼\�]X�PQTT�M^MZa�LIa�NZWU�\PMZM�J]\�[TW_Ta�1�[\IZ\ML�\W�NMMT�JM\\MZ��1¼L�PI^M�OWWL�LIa[�NWTTW_ML�Ja�JIL�LIa[��_PQKP�was hard as I felt that I was doing everything I could and I _I[V¼\�[MMQVO�XZWOZM[[��J]\�W^MZ�\QUM�Q\�ZMITTa�_WZSML�IVL�MQOP\MMV�UWV\P[�TI\MZ�1�KIUM�Wٺ�Ua�UMLQKI\QWV��<_W�aMIZ[�after I changed my diet, took up yoga, meditation and self-KIZM��1�NMT\�JM\\MZ�\PIV�1�PIL�JMNWZM��1¼U�[\QTT�^MZa�KWV[KQW][�of how I feel and of over doing things, as if I push myself \WW�PIZL�1�NMMT�\PM�MٺMK\[�IVL�Ua�JWLa�Q[�UWZM�[MV[Q\Q^M�\PIV�UW[\�XMWXTM¼[�J]\�\PI\¼[�WS��Q\�R][\�UMIV[�1�SVW_�Ua[MTN �JM\\MZ�

-TTI�Q[�LQ[K][[QVO�PW_�UMLQI�IVL�JZIVL[�QVÆ]MVKM�W]Z�NWWL�KPWQKM[�QV�the Food Matters Live Conference on Thursday 19 November http://www.foodmatterslive.com/whats-on/2015-schedule/feeding-healthy-UQVL["�PW_�LW�UMLQI�IVL�JZIVL[�QVÆ]MVKM�W]Z�NWWL�KPWQKM �.

1¼̂ M�IT[W�TMIZV\�[W�U]KP�IJW]\�PMIT\Pa�MI\QVO��V]\ZQ\QWV�IVL�how amazing plant based food is. My whole ethos is about MUJZIKQVO�VI\]ZIT��]VZMÅVML�NWWL[�\PI\�\I[\M�IUIbQVO��1¼̂ M�ZMITTa�TMIZV\�\PI\�PMIT\Pa�MI\QVO�Q[V¼\�IJW]\�LMXZQ^I\QWV�WZ�LQM\QVO��Q\¼[�IJW]\�MVRWaQVO�LMTQKQW][�NWWL�\PI\�VW]ZQ[PM[�you. I focus on veggies, fruit, grains, beans, pulses, nuts and seeds to make awesome dishes like sweet potato brownies and veggie curries.

I love being able to share my passion for healthy living _Q\P�\PM�_WZTL�\WW��Q\¼[�IUIbQVO�1�VM^MZ�UMIV\�\PM�JTWO�to become what it is though; I started it purely for myself as a way to record my experiments with healthy food so Q\¼[�[\ZIVOM�\W�\PQVS�\PI\�UQTTQWV[�WN �XMWXTM�IZM�ZMILQVO�Q\��I started the blog in May 2012 and started doing it full \QUM�\PM�VM`\�[]UUMZ��[W�\PM�TI[\�\_W�aMIZ[�PI^M�JMMV�I�[MZQW][�IL^MV\]ZM�I[�1¼̂ M�ZMTMI[ML�I�JM[\�[MTTQVO�IXX��published the fastest selling debut cookbook ever, had the book translated into fourteen languages, written a second JWWS�IVL�[W�U]KP�UWZM��1�VW_�M^MV�PI^M�IV�WٻKM�_Q\P�I�\MIU�WN �XMWXTM#�Q\¼[�ZMITTa�I�LZMIU�KWUM�\Z]M�

Ella Woodward

Ella Woodward, best-selling author, founder of Deliciously Ella blog, shares her nutrition story

I’ve really learnt that healthy eating isn’t

about deprivation or dieting, it’s about

enjoying delicious food that nourishes you

Founder, Deliciously Ella

7

Industry comment

Over the last few years the food industry has struggled to come to terms with the new Food Information Regulations - and nowhere has it been more important than in the food ITTMZOa�_WZTL��*]\�_PQTM�\PM�.1:�PI^M�KTIZQÅML�\PM�[Q\]I\QWV�as far as the intentional inclusion of any of the 14 major allergens in a product, they totally failed to address the PQLMW][Ta�KWVN][QVO�Q[[]M�WN �»UIa�KWV\IQV¼�WZ�8ZMKI]\QWVIZa�Allergen Labelling.

As of now an allergic consumer has no idea whether a product which does not carry precautionary labelling does not carry it because it is totally safe and does not need to - or because the manufacturer did not bother to check and it could present them with a potentially fatal risk.

And if a product does carry precautionary labelling, they have no idea whether it is genuinely risky or whether the manufacture is merely trying to protect himself against remote possibility of prosecution.

The result is that allergic consumers either unnecessarily ZM[\ZQK\�\PMQZ�LQM\[�·�WZ�\ISM�LIVOMZW][�ZQ[S[��_PQTM�NZMM�NZWU�manufacturers have their market severely restricted as they are unable communicate the measures they have taken to make their food safe for their customers.

Now the team behind the FreeFrom Food Awards, the FreeFrom Eating Out Awards and the FoodsMatter allergy websites are developing an independent, validated accreditation scheme - to be known as Safe Allergen Labelling.

This will feature an on pack logo which will indicate to the allergic consumer that the product is safe for them to eat JMKI][M�\PM�UIV]NIK\]ZMZ¼[�ITTMZOMV�KWV\ZWT�Q[�[]ٻKQMV\Ta�robust to obviate the need for any allergy warnings.

Michelle Berriedale-Johnson will be speaking at Food Matters Live on 17 November in the Free-from, allergy and intolerance seminar programme: http://www.foodmatterslive.com/whats-on/seminars/free-from--allergy-and-intolerance.

;PM�Q[�IT[W�PW[\�\PM�.ZMM.ZWU�-I\QVO�W]\�)_IZL[�?QVVMZ¼[�8ZM[MV\I\QWV�on that day http://www.foodmatterslive.com/whats-on/2015-[KPML]TM�NZMM�NZWU�MI\QVO�W]\�I_IZL[� � KI\MZQVO�NWZ�PMIT\P�\PMI\ZM �!

The scheme is planned to pilot in the new year and roll out later in 2016 but its launch, supported both by the industry and by the patient support charities, will be at Food Matters Live on 18th November.

Michelle Berriedale-Johnson

-`KQ\QVO�VM_�NWWL�QVL][\Za�»KWVKMX\¼� launch scheduled for 18th November

The result is that allergic consumers either

unnecessarily restrict their diets – or take

dangerous risks - while freefrom manufac-

turers have their market severely restricted as

they are unable communicate the measures

they have taken to make their food safe for

their customers.

Director, Freefrom Food Awards

8

Conference agenda

Anita Anand

=Å�1JZIPQU

Dr Louis Levy

Dr Astrid Stuckelberger

Gaynor Bussell RD, RNtr

Professor Richard Wiseman

Ian Wright

Professor Barry Smith

Tuesday, 17th November

Host: Anita Anand, TV & radio XZM[MV\MZ�IVL�PW[\�WN �:ILQW��¼[�»)Va�)V[_MZ[¼

10.45 – 11.45

Prioritising public health: improving the

nutritional state of the nation

The health problems associated with childhood obesity and adult diet-related disease costs the NHS more than £6 billion I�aMIZ��*]\�PW_�LW�_M�\IKSTM�[]KP�I�KWUXTM`�Q[[]M'�)VL�_PW�[PW]TL�JM�TMILQVO�\PM�[\ZI\MOa�NWZ�KPIVOM'

Rt Hon Jeremy Hunt MP, Secretary of State for Health, (invited)

Ufi Ibrahim, Chief Executive, British Hospitality Association

Ian Wright, Director General, Food and Drink Federation

Fiona McCullough Honorary Chair, The British Dietetic Association

12.00 – 12.45

Changing tastes: meeting and sustaining

consumer demand for healthier food and

drink

From protein to portion control, sugar-free to lower-calorie, QVKZMI[ML�KWV[]UMZ�I_IZMVM[[�WN �\PM�JMVMÅ\[�WN �»JM\\MZ�NWZ�aW]¼�NWWL�IVL�LZQVS�Q[�]VY]M[\QWVIJTa�ZQ[QVO�

*]\�LWM[�\PQ[�UMIV�_PI\¼[�OWWL�NWZ�KWV[]UMZ[�KIV�IT[W�JM�OWWL�NWZ�J][QVM[['�

Gavin Partington, Director General, British Soft Drinks Association

Sue Davies��+PQMN �8WTQKa�)L^Q[MZ��?PQKP'�

Claire Hughes, Head of Nutrition and Science, Marks and Spencer PLC

Phil Hooper, Brand and Communications Director, UK & Ireland, Sodexo

ENDORSEMENT NO: EN078

9

Conference agenda

For the full conference programme:

www.foodmatterslive.com/whats-on /conference

13.00 – 13.45

Motivating dietary behaviour change

Changing dietary behaviour and food culture is a complex issue. Weight management interventions based on solid nutritional science, a healthy food environment and an understanding of consumer psychology all play a role.

*]\�PW_�KIV�_M�ZMITTa�KPIVOM�\PM�MI\QVO�PIJQ\[�WN �I�TQNM\QUM'�

Professor Paul Aveyard, Professor of Behavioural Medicine, University of Oxford

Gaynor Bussell, RD, RNtr, specialist in weight management

Ben Goldacre, award-winning writer, broadcaster, and medical doctor

Professor Richard Wiseman, psychologist and best-selling author about the psychology of change

14.00 – 14.45

Catering for healthy communities

Nourishing vulnerable and elderly people in communities brings many health, social, economical and psychological JMVMÅ\[�\W�W]Z�[WKQM\a��AM\�TM^MT[�WN �UITV]\ZQ\QWV�IZM�ZQ[QVO��levels of good nutrition and hydration practice across health and social settings vary, and government cut backs have [QOVQÅKIV\Ta�ZML]KML�XZW^Q[QWV�WN �KWUU]VQ\a�UMIT[�IVL�T]VKP�clubs.

It is a concerning situation, costing communities, but what are \PM�[WT]\QWV['

Dr Louis Levy, Head of Nutrition Science, Diet & Obesity, Public Health England

Sarah Wren, Chief Executive, Hertfordshire Community Meals;

Mike Iddon, Former Group Healthcare Director, Compass Group PLC

Mark Taylor, Foodservice Channel Director, Premier Foods

15.00 – 15.45

The future of nutrition

Personalised nutrition, the relationship between diet and genes, medical foods, ageing populations and wider innovation in V]\ZQ\QWVIT�[KQMVKM�IZM�N]VLIUMV\IT�LZQ^MZ[�LMÅVQVO�\PM�N]\]ZM�nutrition landscape.

?PI\�_QTT�\PM�V]\ZQ\QWV�QVL][\Za�TWWS�TQSM�QV��'�

Professor Gary Frost, Chair in Nutrition and Dietetics, Imperial College London

Dr Astrid Stuckelberger, Chair, UN NGO Committee on Ageing Geneva and President of the Geneva International Network

Professor Christine Williams OBE, Pro-Vice-Chancellor for Research and Innovation, University of Reading

Professor Robert Thomas, Consultant Oncologist, )LLMVJZWWSM¼[�IVL�*MLNWZL�0W[XQ\IT[

16.00 – 16.45

Eating for good health: why is it more than a

question of taste?

,W�aW]�MI\�_Q\P�aW]Z�MaM['�,WM[�\PM�[W]VL�WN �NWWL�IT\MZ�aW]Z�XMZKMX\QWV�WN �ÆI^W]Z'�0W_�LWM[�aW]Z�[MV[M�WN �[UMTT�LM\MZUQVM�\I[\M'�?PI\�KIV�W]Z�U]T\Q�[MV[WZa�ZMIK\QWV[�\MTT�][�IJW]\�W]Z�MI\QVO�PIJQ\['�

This session will explore the role of the human senses in determining our food preferences and how they can enable healthier eating and improve nutrition.

Dr Thomas Hummell, lead researcher, the Smell and Taste Clinic,The University Dresden Medical

Professor Barry Smith, Director, Institute of Philosophy; Founder of the Centre for the Study of the Senses

Agnès Giboreau, Director of Research, Institut Paul Bocuse


10

Conference agenda

Wednesday 18th November

10.45 – 11.45

Making malnutrition matter

Malnutrition has been rising up the political agenda over recent years but many would argue not fast enough. In England and Wales, one in 10 people over 65 are now malnourished rising \W��UQTTQWV�W^MZ�\PM�IOM�WN ��

Tackling levels of national malnutrition requires an urgent plan WN �IK\QWV��J]\�_PW�[PW]TL�JM�TMILQVO�IVL�QUXTMUMV\QVO�Q\'

Speaker to be confirmed, Department of Health

Anne Holdoway RD, Consultant Dietitian, Chair of British ,QM\M\QK�)[[WKQI\QWV¼[�8IZMV\MZIT�IVL�-V\MZIT�6]\ZQ\QWV�/ZW]X�(PENG)

Lee Sheppard��,QZMK\WZ�WN �-`\MZVIT�)ٺIQZ[��IXM\Q\W

Preston Walker, Director / Chef, Oak House Residential Home

12.00 – 12.45

Overcoming obesity

6MIZTa��XMZ�KMV\�WN �\PM�_WZTL¼[�XWX]TI\QWV�Q[�MQ\PMZ�WJM[M�WZ�W^MZ_MQOP\��1V�\PM�=3��\PM�ÅO]ZM[�IZM�MY]ITTa�ITIZUQVO�� WN �UMV�� WN �_WUMV�� WN �JWa[�IVL��! �WN �OQZT[�IZM�obese or overweight.

1\�Q[�I�XZWJTMU�\PI\�JMIZ[�[QOVQÅKIV\�MKWVWUQK�IVL�[WKQIT�QUXIK\��?PI\�_QTT�Q\�\ISM�\W�W^MZKWUM�\PM�WJM[Q\a�J]ZLMV'

Andrew Gwynne MP, Shadow Minister for Public Health

Marianne Smith Edge, Senior Vice President, Nutrition & Food Safety for the International Food Information Council (IFIC)

Professor Michele Belot, Professor of Economics and Director of BLUE, University of Edinburgh

Jonathan McShane, Cabinet Member for Health, Social Care & Culture and Chair of Hackney Health & Wellbeing Board

Justin Webb

Marianne Smith Edge

Jim Al-Khalili

Tristam Stuart

Sir Tim Smit

Nick Canning

Jens Bleiel

Polly Toynbee

Host: Justin Webb, Presenter, **+�:ILQW��¼[�<WLIa�XZWOZIUUM


11

Conference agenda

13.00 – 13.45

Nourishing a nation: affordable, nutritious food

for all

Government policy, sustainable food production, responsible retailing, access to local food and education all play a key role in enabling a well-nourished nation.

But 2015 has seen more than one million people in the UK use NWWL�JIVS[��XZWUX\QVO�KITT[�NWZ�IK\QWV�\W�PMTX�»0]VOZa�*ZQ\IQV�¼

?PI\�_QTT�Q\�\ISM�\W�MV[]ZM�I�V]\ZQ\QW][�NWWL�[a[\MU��IٺWZLIJTM�NWZ�ITT'

Nick Canning, joint Managing Director, Iceland,

Polly Toynbee, award-winning journalist, The Guardian

Pam Warhurst CBE, co-founder and Chairman of community project Incredible Edible, Tormeden

Rachel Loopstra, Postdoctoral Researcher Department of Sociology, University of Oxford

14.00 – 14.45

Towards sustainable diets: eating for health

and the environment

1\�Q[�[]OOM[\ML�\PI\�\PM�\MZU�»[][\IQVIJTM�LQM\¼�UMIV[�I�LQM\�good for the environment. For others, a sustainable diet must JM�OWWL�NWZ�PMIT\P�\WW��1\�Q[�IV�QVKZMI[QVOTa�\MV[M�Q[[]M�IٺMK\QVO�producers, manufacturers, retailers and households.

What can government, farmers, the food industry and KWV[]UMZ[�LW�\W�KZMI\M�I�[][\IQVIJTM�LQM\'

Professor Charles Godfray, Visiting Professor, Imperial College London

Professor Judith Buttriss, Director General, British Nutrition Foundation

Professor Jim Al-Khalili, Chair of Public Engagement in Science, The University of Surrey; author, and broadcaster

Sir Tim Smit, Executive Vice-Chairman and Co-founder of the award winning Eden Project

15.00 – 15.45

New markets, new diets: what’s the future for

the global health and wellbeing market?

The health and wellbeing industry continues to outperform its counterparts in food and drink.

With changing diets, food intolerances and an increasing number of health conscious consumers driving the demand, what does it mean for food innovation and technology in the N]\]ZM'�

Simon Hazlett, Managing Director, Boulder Brands UK

Jens Bleiel, Chief Executive, Food for Health Ireland

Lu Ann Williams, Director of Innovation, Innova Market Insights

Colin Dennis, President, Institute of Food Technologists

16.00 – 16.45

Ending food waste: making change happen

)KZW[[�\PM�OTWJIT�NWWL�[]XXTa�KPIQV��JM\_MMV�� IVL�� WN �food never makes it onto a plate. Furthermore, levels of food waste in the home and the eating out sector are alarmingly high.

?PI\�_QTT�Q\�\ISM�\W�MVL�NWWL�_I[\M�QV�\PM�LM^MTWXML�_WZTL'�)VL�PW_�TWVO�_QTT�Q\�\ISM�][�\W�OM\�\PMZM'

Henry Dimbleby, co-founder of the award-winning Leon Restaurants; and co-founder of The Sustainable Restaurant Association

Tristram Stuart, independent food waste campaigner and author

Peter Hajipieris, Director for Corporate Social Responsibility, Iglo Foods Group Ltd

Mark Game, Managing Director, Company Shop




12

Conference agenda

Thursday 19th November

10.45 – 11.45

Creating a productive, resilient and sustainable

food system

Enhancing productivity, resilience and sustainability of agriculture; increasing resilience of international food supply chains and enabling consumers to make sustainable nutritious food choices are fundamental components of ensuring a secure and resilient food supply.

What does the future food system look like and how can OW^MZVUMV\��QVL][\Za�IVL�\PM�X]JTQK�KWTTIJWZI\M�\W�IKPQM^M�Q\'

George Eustice, Minister of State, DEFRA and MP for Camborne and Redruth

Dr Alice Roberts, Professor of Public Engagement in Science, The University of Birmingham; broadcaster and science columnist

Chris Goodall, Founder, Carbon Commentary

Professor Tim Benton, UK Champion for Global Food Security and Professor of Population Ecology, School of Biology

12.00 – 12.45

Preventing childhood obesity

7VM�QV�Å^M�KPQTLZMV�TMI^QVO�XZQUIZa�[KPWWT�Q[�WJM[M�IVL�I�N]Z\PMZ�� IZM�W^MZ_MQOP\��,WK\WZ[�_IZV�\PM�XZWJTMU�Q[�compounded by the fact parents hardly ever spot obesity in their children.

?PI\�KIV�_M�LW�\W�OM\�W]Z�KPQTLZMV�JIKS�QV�[PIXM'�)VL�PW_�KIV�_M�XZM^MV\�aW]VO[\MZ[�NZWU�JMKWUQVO�WJM[M�QV�\PM�ÅZ[\�XTIKM'

Sir David Amess MP, Vice-Chair, All Party Parliamentary Group on Adult and Childhood Obesity

Russell Hobby, General Secretary, The National Association of Head Teachers

Chris Bavin, co-presenter of the BBC Eat Well For Less series; founder of award-winning independent retailer, The Naked Grocer

Dr Helen Walters, Head of Health, Greater London Authority

Jonathan Dimbleby

Dr Alice Roberts

Ella Woodward

Claudia Hammond

George Eustice

Professor Tim Benton

Russell Hobby

Jay Rayner

Host: Jonathan Dimbleby, broadcaster IVL�8ZM[MV\MZ��»)Va�9]M[\QWV[¼�WV�BBC Radio 4


13

Conference agenda

13.00 – 13.45

Feeding healthy minds: how do media and

brands in flflffl

)L^QKM�WV�PMIT\Pa�MI\QVO�[MMU[�\W�KPIVOM�[W�NI[\�\PI\�Q\¼[�PIZL�to keep up. On top of that, critics argue that the media and food industry often communicate both mis-leading and mis-informed nutrition advice.

0W_�KIV�_M�MٺMK\Q^MTa�UIVIOM�»V]\ZQ\QWV�QV�\PM�VM_[¼'�)VL�PW_�KIV�JZIVL[�XW[Q\Q^MTa�QVÆ]MVKM�PMIT\Pa�LQM\IZa�JMPI^QW]Z'�

Host: Claudia Hammond, award-winning broadcaster, writer and psychology lecturer

Professor Tom Sanders, Emeritus Professor of Nutrition & Dietetics, Kings College London

Tim Clarke, Group Director of Marketing and Innovation, Innocent Drinks

Ella Woodward, best-selling author, Telegraph columnist, app creator and food blogger at Deliciously Ella

Valentine Warner, chef, author and broadcaster

14.00 – 14.45

Nourishing an ageing population

Meeting the nutrition needs of an ageing population has never been so complex.

With the number of people aged 65 and over projected to QVKZMI[M�Ja�VMIZTa�� QV�\PM�VM`\��aMIZ[��\WOM\PMZ�_Q\P�I�[QOVQÅKIV\�ZQ[M�QV�\PM�V]UJMZ�WN �XMWXTM�TQ^QVO�_Q\P�LMUMV\QI�·�_PI\�_QTT�Q\�\ISM�\W�VW]ZQ[P�W]Z�IOMQVO�XWX]TI\QWV'

Dr Mike Smith, Co-chairman, The Patients Association

Fionnuala Cook OBE, President, Hospital Caterers Association

Dr Lisa Wilson, Public Health Registered Nutritionist specialising in nutrition and older people

Heléna Herklots, Chief Executive, Carers UK

15.00 – 16.00

My Dining Hell

In My Dining Hell��2Ia�M`IUQVM[�W]Z�TW^M�IٺIQZ�_Q\P�TW][a�reviews, rants about his most hated restaurants fads, lists his JW\\WU�Å^M�UW[\�M`KZ]KQI\QVO�VQOP\[�W]\�IVL�·�R][\�\W�JITIVKM�\PQVO[�·�ZMIL[�NZWU�\PM�_WZ[\�ZM^QM_[�PQ[�W_V�_WZS�PI[�M^MZ�received.

A hugely entertaining journey in the company of the man recently voted the best food and drink journalist in Britain.

Jay Rayner, restaurant critic, The Observer, presenter of **+�:ILQW��¼[�<PM�3Q\KPMV�+IJQVM\�



luence our food choice?


14

Seminar highlights

Nutrition for health and wellbeing

Seminar highlights

.WWL�5I\\MZ[�4Q^M�WٺMZ[�IV�]VZQ^ITTML�XZWOZIUUM�WN �XZIK\QKIT�IVL�IXXTQML�[MUQVIZ[�JI[ML�IZW]VL�MQOP\�SMa�\PMUM[��OQ^QVO�^Q[Q\WZ[�IV�WXXWZ\]VQ\a�\W�OIQV�XZIK\QKIT�IL^QKM�NZWU�UWZM�\PIV��M`XMZ\[�QV�:�,��UIV]NIK\]ZQVO��ZM\IQT��NWWL[MZ^QKM��IKILMUQI��nutrition, health, packaging and branding.

Based on case studies and real-life experience, sessions will cover a broad range of issues and here are some of the highlights:

Curated over 8 themed areas, the nutrition for health and wellbeing seminars feature 75 speakers QVKT]LQVO�_WZTL�TMILQVO�V]\ZQ\QWV�M`XMZ\[�NZWU�IKILMUQI�IVL�QVL][\Za��<PMa�_QTT�[PIZM�\PMQZ�ÅVLQVO[�into the latest R&D, ingredients and product formulations driving innovation in nutritional solutions.

New for 2015, the Maternal and infant nutrition seminars cover themes such as guidelines for maternal V]\ZQ\QWV��[]XXWZ\QVO�JITIVKML�LQM\[�IVL�VM_�[KQMV\QÅK�developments to optimise infant nutrition.

Themes covered in the Nutrition for healthy ageing [MUQVIZ[�QVKT]LM�\PM�JMVMÅ\[�WN �SMa�QVOZMLQMV\[�\W�[]XXWZ\�healthy ageing, innovation in sensory science when formulating for age and the latest research into nutritional dense diets.

Media partner

Speakers include: Speakers include:

Tuesday, 17 November

Dr Carrie Ruxton, Nutrition Communications

Dr Astrid Stuckelberger, Geneva International Network on Ageing

Dr Marieke Schoemaker, Mead Johnson Nutrition

Mieke Acda, Friesland Campina Ingredients

Dr Tom Hill, Newcastle Institute for Ageing

Dr Ricardo Rueda, Abbott Nutrition

Carole Glencorse, Abbott Nutrition

Fiona Smith, NHS Ayrshire and Arran


15

Seminar highlights

For the full seminar programme:

www.foodmatterslive.com/whats-on /seminars

Wednesday, 18 NovemberMainstreaming sports nutrition and Nutrition for weight management are the themes of the morning seminars, focusing on innovation and the latest developments.

<PM�IN\MZVWWV�[MUQVIZ[�KW^MZ�[KQMV\QÅK�IL^IVKM[��VM_�ingredients and the future R&D landscape underpinning developments in Nutrition for digestive and heart health.

Speakers include:

2M�0ٺQT\WV�� BrandHive

Nicholas Morgan, ESSNA

Dr Ari Haukkala, University of Helsinki, PRECIOUS partner

Dr Margaret Ashwell OBE, Ashwell Associates

Speakers include:

Dr Karen Scott, Rowett Institute of Nutrition and Health

Professor Colin Hill, University College Cork

Amanda Hamilton, Nutritionist

Dr Sohail Mushtaq, University of Chester

The Nutrition for cognitive health and performance seminars bring together psychology and cognitive experts to assess the latest R&D into the impact of foods or supplements on cognition.

1UU]VWTWOa�IVL�[KQMV\QÅK�M`XMZ\[�KWUM�\WOM\PMZ�QV�\PM�Nutrition for immune health seminars. They will discuss how good nutrition can support immune health for all age groups and assess the future R&D landscape.

Speakers include: Speakers include:

Thursday, 19 November

Professor Louise Dye, University of Leeds

Marco Narducci, AstraReal

Dr Jurriaan Mes, Organissation Wageningen UR

Dr Claudia Cooper, University College London

Anna Betz, Camden Memory Service

Dr Donald Palmer, University of London

Dr Rob Winwood, DSM

Professor Adrian Martineau, Queen Mary University of London

16

Seminar highlights

Sugar, salt and fat: strategies to reduce consumption

Set against a context of a new obesity strategy from the Government, this seminar stream explores the latest policy landscape to reduce availability and consumption of foods high in salt, sugar and fat.

Featuring case study material, the seminars assess the opportunities and challenges for QVL][\Za��NZWU�KZMI\QVO�»JM\\MZ�NWZ�aW]¼�XZWL]K\[�[]KKM[[N]TTa�_Q\PW]\�KWUXZWUQ[QVO�WV�taste, texture or quality, through to innovative approaches to helping consumers make healthier food choices.

17,18 & 19 November

Speakers include:

Leonie Milliner, Association for Nutrition

Nicky Martin, Compass Group PLC

Suzanne Westlake, Ocado

Barbara Gallani, Food and Drink Federation

Matt Potts, Holroyd Howe

Free-from, allergy and intolerance

One year on from the introduction of the EU Food Information Regulations, these seminars bring together analysts, industry experts and healthcare professionals to address key trends, opportunities and challenges in the free-from market. Themes are varied and range from developing free-from products to address multiple allergen exclusions through to delivering free-from in public sector foodservice and the eating out sector.

Speakers include:

Emma Cockerill, Holland & Barrett

Wan Mak, Sodexo

Mark Rigby, Premier Foods

Sarah Sleet, Coeliac UK

Michelle Berriedale-Johnson, Foods Matter

17,18 & 19 November



17

Seminar highlights

Speakers include:

Lesley Carter, Age UK

Myles Bremner, School Food Plan

Neel Radia, National Association of Care Catering

June Copeman, Leeds Beckett University

David Foad, Dewberry Redpoint

Jill Venables, Hull and East Yorkshire Hospitals NHS Trust

Sue Hawkins, Dorset County Council

Lizzie Ostrom, ODE

Mark Taylor, Premier Foodservice

Camilla Trimble, Nazareth Lodge Residential Care Home

Improving nutrition in the community

This new seminar programme addresses the scale of the challenge of improving nutrition in community settings. Over 40 [XMISMZ[�IZM�KWV\ZQJ]\QVO�KW^MZQVO�I�ZIVOM�WN �\PMUM[�·�NZWU�XWTQKa�\PZW]OP�\W�JM[\�XZIK\QKM�QV�LMTQ^MZQVO�V]\ZQ\QWV�IKZW[[�PW[XQ\IT[��homes, care homes, schools and other community settings.

17,18 & 19 NovemberMedia partner

NEW for 2015

Sustainable food business

This new programme of seminars brings together over 40 speakers across the food supply chain to discuss solutions to enable a sustainable and competitive food and drink industry, making the connections between food, nutrition and the environment.

Speakers include:

17,18 & 19 November

Media partner

Tim Render, Defra

Mark Pettigrew, PepsiCo Europe

Paul Crewe, ;IQV[J]Za¼[

Dr Richard Swannell, WRAP

NEW for 2015

Matthew Sharman, FERA

18

Seminar highlights

Future nutrition: advances in science and technology

?PI\�LW�\PM�OMVMZIT�X]JTQK�ZMITTa�\PQVS�IJW]\�XMZ[WVITQ[ML�V]\ZQ\QWV'�How can the impact of nutrients and micronutrients on population OZW]X[�WZ�QVLQ^QL]IT[�JM�UMI[]ZML�[]KKM[[N]TTa'�?PI\�Q[�\PM�XW\MV\QIT�NWZ�VIVW\MKPVWTWOa�QV�N]\]ZM�V]\ZQ\QWV�[WT]\QWV['�

These are just some of the questions that will be considered in this series of seminars, led by a distinguished speaker panel of leading academics and researchers.

Speakers include:

17,18 & 19 November

Dr Renger Witkamp, Wageningen UR

Ailbhe Fallon, Fallon Currie Consulting

Heather Fraser, IBM Institute for Business Value

Cathy Groves, Leatherhead Food Research

Michael Mueller, University of East Anglia

Packaging: sustainable and healthier by design

0MIT\PQMZ�Ja�LM[QOV"�XIKSIOQVO�LM[QOV[�\W�QVÆ]MVKM�PMIT\Pa�NWWL�KPWQKM��[][\IQVIJTM�XIKSIOQVO�QV�XZIK\QKM��XIKSIOQVO�QVVW^I\QWV[�for health and wellbeing brands and the future of food packaging are just some of the themes on the agenda in this programme. It brings together packaging experts with brand owners, design agencies and analysts.

Speakers include:

17,18 & 19 November

Sven Sängerlaub, Fraunhofer Institute

Kevin Vyse, Marks & Spencer

Stergios Bititsios, Cambridge Design Partnership

Christiaan Bolck, Wageningen UR

Dr Chris Thorpe, Intelligent Design Associates

Erik Lindroth, Tetra Pak Nordics and North West Europe

James Shillcock, Vivid Drinks

Professor Rob Holdway, /QZIٺM�1VVW^I\QWV

Dorothy Mackenzie, Dragon Rouge

Deborah Dawton, Design Business Association

19

Seminar highlights

David Tiltman, Warc

Michelle Butler, Nutritionist & Dietitian

Justin Kirby, Tenthwave

Julie Meyer, Eat Well Global, Inc

Ursula Philpot, trendwatching.com

Ciosa Garrahan, #ogilvychange

Rupert Staines, Radium One

Julian Highley, Dunnhumby

Claire Canty, Weetabix

Peter Harrison, BrainJuicer

Marketing matters: strategies for healthy brands

What the speakers say:

From the latest best practice in content marketing, social media and creative communications through to the role of neuro-marketing in food choices, these seminars present those involved in marketing health and wellbeing brands with invaluable insight from marketing and brand experts.

Speakers include:

17,18 & 19 November



The importance of taking a multi-stakeholder approach

\W�QUXZW^ML�V]\ZQ\QWV�IVL�X]JTQK�PMIT\P�Q[�ZMÆMK\ML�QV�the varied line-up of expert speakers and broad range of

topics covered.

Ian Wright, Director General, Food and Drink Federation

As a dietician and an educator, I am particularly

pleased that Food Matters Live is also supporting the

education aspect around food and nutrition.

Dr Fiona McCullough, Honorary Chair, The British Dietetic Association

I am looking forward to debating the psychology

of our food choices and how those choices are

QVÆ]MVKML�Ja�\PM�UMLQI�IVL�Ja�JZIVL[�Claudia Hammond, author, broadcaster and psychology lecturer

I felt Food Matters Live had a unique energy. I found

the seminars invaluable and will be back this year

presenting on visual storytelling in social media and

behaviour change

Julie Meyer, RDN, Founder of Eat Well Global, Inc.

There are so many new products, new approaches, new

technologies and thinking – and some real innovation.

Chris Griffin, Chief Executive, The Museum of Brands, Packaging and Advertising

20

Visitor attraction highlights

Visitor attraction highlightsThought-provoking, engaging, interactive themed attractions are located within the Food Matters Live exhibition.

Food scientists team up with chefs in the new Innovative Ingredients theatreA new addition for 2015, the Innovative Ingredients live theatre will host a series of talks, tastings and demonstrations delivered by dynamic teams of chefs and food scientists from leading ingredients suppliers such as BENEO, Cobell and IFF. Over the three days, they will bring to life the latest innovations in natural, functional and alternative ingredients that are shaping the future of food, health and nutrition. Highlights include:

��·�� Sports nutrition: Dutch food solutions for sports and health challengesErik te Velthuis, Manager, Topsportrestaurant, Papendal

��·�� Insects in foodJonny Bingham and David Jones, Chefs and Founders, Bingham and Jones

��·�� Healthy ageing: delivering nutrients with revolutionary ready meal concept,QMLMZQS�*Z]QV[��+-7�IVL�.W]VLMZ��.WZ\QÅML�.WWL�+WI\QVO[Elke De Clerck, Technical Support and Development Manager, Rousselot

��·�� Coloured with fruit and vegetables for a positive futureAdrian Nathan, Colour Chef, Applications Team and Steven Taylor, Technical Sales, GNT

11.45 - 12.15 The weird and wonderful secrets of foodStefan Gates, award-winning TV presenter, author and food adventurer

��·�� Exploring the frontier of sustainable protein Lee Cadesky, Co-founder, C-fu FOODS


Wednesday, 18 November


21


www.foodmatterslive.com/whats-on/attractions

Chefs and nutritionists take to the stage in the Catering for Health theatre

The Catering for Health theatre is returning to Food Matters Live 2015. Featuring narrated cooking demos, it is an M`XTWZI\QWV�QV\W�PW_�KI\MZMZ[�IVL�KPMN[�KIV�XZW^QLM�V]\ZQ\QW][�UMV]�KPWQKM[�\PI\�\I[\M�OWWL��[]Q\�LQٺMZMV\�J]LOM\[�IVL�foodservice settings.

��·�� Nutritionists and chefs – match made in heaven!Chantelle Capper, Nutritionist and an Executive Chef, Compass Group

��·�� Healthy eating at workDanny Silcock, Craft Development Chef and Eileen Steinbock, Head of Health and Nutrition, Brakes

�� FreeFrom Eating Out Awards Winner’s presentationHosted by Anthony Worrall Thompson and Michelle Berriedale-Johnson, Director, FreeFrom Awards

��·�� Ready Steady Blend workshop: catering for people with dysphagiaKelly Fortune, Nutritionist, apetito

��·�� NACC Care Cook of the Year 2015: achieving excellence in care cateringOliver Smith, Head Chef, Wetherby Manor, Hadrian Healthcare GroupRoger Kellow, a member of the National Executive of the National Association of Care Catering

��·�� Health and wellbeing in executive dining and hospitalityRichard Skinner, Executive Chef; Rob Kurz, Foodologist; +I\PMZQVM�)\\ÅMTL��5IVIOMZ�WN �6]\ZQ\QWV�IVL�?MTTJMQVO��ITT�from Artizian Catering

��·�� FreeFrom Eating Out Awards cook off: managing allergens in the kitchen.)�»KWWS�Wٺ¼�JM\_MMV�[WUM�WN �\PM�_QVVMZ[�WN ��.ZMM�.ZWU�Eating Out Awards


Wednesday, 18 November


Media partner:

22


Food Sensorium: taste your senses

Sustainable Edibles

Food Matters Live has teamed up with the Crossmodal Research Laboratory, University of Oxford, to create an immersive journey through the senses, showcasing the latest insights from the exciting emerging science of gastrophysics that is changing the way we understand food perception.

>Q[Q\WZ[�_QTT�JM�IJTM�\W�OM\�I�ÅZ[\�PIVL�experience of sensory illusions, olfactory \ZQKS[��[WVQK�[MI[WVQVO[��IVL�[KQMV\QÅK�experiments, amongst other entertaining and educating activities, performed by artists and [KQMV\QÅK�ZM[MIZKPMZ[�

.ZWU�[MI_MML�IVL�UMI\�ZMXTIKMZ[�\W��,�XZQV\QVO�IVL�\QX[�NWZ�\]ZVQVO�NWWL�_I[\M�into nutritional dishes, the Sustainable Edibles theatre will host a series of live demonstrations and tastings from chefs and industry experts introducing new, nutritional approaches to food.

Among the presenters is author of the Irish Seaweed Kitchen, Dr Prannie Rhatigan, who will be joined by other experts serving up a range of seaweed JI[ML�V]\ZQ\QWVIT�LQ[PM[�·�NZWU�[UWW\PQM[�\W�NZM[P�IVL�NZWbMV�NZ]Q\[�KWUJQVML�with marinated seaweeds.

Alongside seaweed demos, there will be other interactive sessions including cooking demos from Peter Lack, Development Chef from Iglo Foods Group and an exploration of the XW\MV\QIT�WN ��,�NWWL�XZQV\QVO��TML�Ja�Martin Stevens, CEO of it is 3D.

23


The Evidence BaseThe Evidence Base theatre returns to Food Matters Live in 2015. Featuring brands from a range of categories including free-from, dairy, cereals, confectionery through to functional, lower-calorie and reduced sugar soft drinks, the Evidence Base enables visitors to explore and evaluate new science underpinning innovations in product development within an interactive setting. In addition, some talks will also address new research shaping understanding of dietary consumption patterns for optimal health and wellbeing.

Amongst the nutrition experts taking to the stage is Liz Tucker, nutritionist from The Raw Chocolate Company. She will be discussing the innovation behind raw chocolate and whether the use of cacao PI[�\ZIV[NWZUML�»\W`QK�\ZMI\[¼�QV\W�OWWL�NWZ�aW]�QVL]TOMVKM[�

In a separate session Liz will be talking on behalf of 9Bar, the nutritious, natural, mixed seed energy bar, _PQKP�Q[�NZMM�NZWU�_PMI\��IZ\QÅKQIT�KWTW]Z[��ÆI^W]Z[�IVL�XZM[MZÎ\Q^M[��,]ZQVO�PMZ�\ITS��[PM�_QTT�JM�[MMSQVO�to uncover the complexity of fat and calories and whether they are so bad after all.

Dr France Bellisle from the University of Paris ��IVL�4IÎT�=VQ^MZ[Q\a��Quebec City will be speaking on the subject of ‘What, when, and how much: eating patterns and their role in body weight KWV\ZWT�¼�

During this talk, which is supported by The Bell Institute of Health and Nutrition / General Mills, Dr Bellisle will be asking a number of key questions around dietary habits including: does MI\QVO�UWZM�WN\MV�IٺMK\�MVMZOa�QV\ISM�NI^W]ZIJTa�WZ�IL^MZ[MTa'�,WM[�MVMZOa�KWV[]UML�QV�\PM�MIZTa�hours allow a better or worse management of total LIQTa�QV\ISM'�?PI\�I[XMK\[�WN �\PM�MI\QVO�XI\\MZV�_QTT�]T\QUI\MTa�NIKQTQ\I\M�WZ�KW]V\MZ�_MQOP\�UIVIOMUMV\'�0W_�KIV�_M�XW[Q\Q^MTa�QVÆ]MVKM�\PM�¹PW_�U]KPº�from what we know at the present time about the ¹_PI\º�IVL�\PM�¹_PMVº'

From the drinks category, Fiona Angus, Senior 5IVIOMZ�;KQMV\QÅK�IVL�:MO]TI\WZa�)ٺIQZ[�I\�Coca-Cola GB and Ireland will be presenting case study material on reformulating products with stevia extract to reduce calories and sugar, with particular reference to the Sprite and Coca-Cola Life reformulations.

In addition, Oliver Bolton, Founder and Managing Director of Alibi will be giving a talk on the science of sugar reduction & our NPD novel foods application

Oliver will explore how brands are required \W�IXXZWIKP�\PQ[�KPITTMVOM�IVL�[XMKQÅKITTa�how Alibi drink has balanced price, taste, stability and raw material availability to succeed within this area.

)TQJQ�PI[�IT[W�ZMKMV\Ta�[]JUQ\\ML�Q\¼[�ÅZ[\�-.;)�VW^MT�NWWL[�LW[[QMZ�NWZ�their new mycobacteria ingredient ear-marked for launch in late 2016 [W�_QTT�\ITS�\PZW]OP�Q\¼[��ÎZQW][�KPITTMVOM[�IVL�\PM�QUXWZ\IVKM�WN �N]\]ZM�health drinks innovating with new novel foods.

www.foodmatterslive.com/whats-on/attractions

R

Liz Tucker

Fiona AngusDr France Bellisle

Oliver Bolton

Spotlight on nutritional science

Participating brands include:

24

Exhibition highlights

Exhibition highlights The Food Matters Live exhibition features 400 organisations. It plays host to leading ingredients suppliers, food and drink manufacturers and foodservice providers driving nutritional improvements in food and drink. They are joined by [WUM�WN �\PM�_WZTL¼[�TMILQVO�ZM[MIZKP�JWLQM[��UISQVO�\PM�QUXWZ\IV\�KWVVMK\QWV�JM\_MMV�QVL][\Za��:�,�IVL�IKILMUQI��

Discover some of the most innovative ingredients shaping the future of food, health and nutrition…

Jungbunzlauer will be focusing on two major trends: sugar reduction in NWWL�JM^MZIOM[�IVL�UQVMZIT�NWZ\QÅKI\QWV�QV�[]XXTMUMV\[��6M_�_Ia[�WN �[]OIZ�reduction will be demonstrated with ERYLITE®�·�2]VOJ]VbTI]MZ[¼[�JZIVL�NWZ�MZa\PZQ\WT��5QVMZIT�NWZ\QÅKI\QWV�_Q\P�PQOPTa�JQWI^IQTIJTM�UQVMZIT�[IT\[�[]KP�I[�calcium, magnesium, potassium and zinc derived from organic acids will be LMUWV[\ZI\ML�_Q\P�QVVW^I\Q^M�NWZ\QÅML�[PW\[�IVL�O]UUQM[�

For the second year, AstaReal AB will be showcasing their range of natural astaxanthin products to demonstrate and explain why natural astaxanthin is considered to be nature´s answer to healthy ageing.

Smartsalt will be sampling the foods that have at least I�� [IT\�ZML]K\QWV�QVKT]LQVO�XQbbI��OIUUWV��KPMLLIZ�cheese and seasonings, demonstrating how to achieve salt reduction without compromising taste, preservation and food safety.

A visit to the GOED Pavilion will enable visitors to talk to experts and see the latest innovations in the application WN �7UMOI��8IZ\QKQXIV\[�QVKT]LM�/7-,��)Z\QK�6]\ZQ\QWV��Biosearch Life, GC Rieber Oils, Health Strategies Consulting, KD Pharma and Pharma Marine AS.

Döhler will be bringing their health and nutrition portfolio which includes sweetening systems and functional QVOZMLQMV\[�[]KP�I[�^Q\IUQV[��UQVMZIT[��XZW\MQV[��ÅJZM[�IVL�plant extracts.

25


www.foodmatterslive.com/who-s-there/exhibitors

Roquette will help visitors discover the world of microalgae in food preparation. They will be demonstrating how you can reduce calories or fat content across categories with algility® HL, their new microalgae range.

GNT will be treating visitors to a stimulating and fascinating sensory journey, from fruits and vegetables to colouring foods that deliver clean label colouring solutions to an array of food and drink applications. They will also be hosting live workshops every day allowing visitors to become familiar with EXBERRY® and show how it can add value through positive on-pack communication.

Lonza will be showcasing products containing the Carnipure®�QVOZMLQMV\�IVL�LQ[K][[QVO�PW_��aMIZ[�WN �building science and applications provides a solid base for future innovation and growth.

Visit the PureCircle Stevia Knowledge Hub and tackle the sugar reduction challenge. Technical experts will share some of the key challenges they face on a daily basis when formulating with stevia, and how they can be overcome to achieve great tasting formulations.

There will also be interactive tasting sessions to enable a deeper understanding of how to maximise taste synergies and []OIZ�TQSM�XZWÅTM�_Q\P�[\M^QI�

Plant Lipids UK will be showcasing their natural food colours, spice extracts, essential oils, oleoresins, sterilised ground spices and speciality extracts and will be using Food Matters Live as their launch venue for the new UK business.

C-fu FOODS will be providing attendees with the opportunity to adventure to the frontier of sustainable protein. Showcasing their range of innovative products, \PMa�_QTT�JM�[MZ^QVO�J]O�J]ZOMZ�[TQLMZ[�NZM[P�Wٺ�\PM�OZQTT�complemented by refreshing vanilla and fruit shakes

26


Meet the food and drink manufacturing community showcasing innovative, healthy and better-for-you food and drink including...

Nutricia Early Life Nutrition will be providing an

opportunity for visitors to understand the evidence and XZIK\QKIT�IL^QKM�\W�QUXTMUMV\�^MOM\IJTM�ÅZ[\�_MIVQVO��empowering them to make the best choices for the children in their care. Cow & Gate Friends will also be sampled, giving visitors the chance to try the range which has developed with this science.

A10ft long caterpillar will be at the Nestle Cereals stand made from a range of their breakfast cereals. Created by renowned food artist Prudence Staite, the sculpture was designed to show that cereals are both a tasty and convenient _Ia�\W�MV[]ZM�KPQTLZMV�OM\�\PM�^Q\IUQV[��UQVMZIT[�IVL�ÅJZM�\PMa�ZMY]QZM�\W�[\IZ\�\PM�LIa�Wٺ�_MTT��

At the Bell Institute of Health and Nutrition / General Mills stand, visitors will able to talk to nutrition experts about the Nature Valley range of bars and sample their Oats and Honey bar, Protein and Popcorn Cranberry IVL�AWOP]Z\�JIZ[�ÅZ[\�PIVL��

The Food and Drink Federation (FDF) will be on hand to discuss how they can help small manufacturers. This year they have teamed up with Ashbury Labelling to provide a free labelling clinic on the 17th November, which will take place on their stand. Make sure you visit them to ensure your labels meet current standards.

Campden BRI will be sampling a novel alginate gel-in-oil emulsion which can be used to replace the fat content of bakery products. Unlike conventional water-in-oil emulsions, the alginate gel provides a thermally stable structural component, giving the emulsion the mouth feel IVL�\MKPVQKIT�XZWXMZ\QM[�WN �PIZL�NI\[�_Q\P�ITT�\PM�JMVMÅ\[�WN �reduced calories and reduced total fat.

27


Find out how the foodservice sector is catering for healthy communities...The apetito stand will focus on eating for health - from care home, to hospital, to home. Experts will be on hand to discuss how to cater for those needing a hearty nutritious UMIT�\W�\PW[M�_Q\P�^MZa�[XMKQÅK�ZMY]QZMUMV\[��[]KP�I[�La[XPIOQI�[]ٺMZMZ[��<PMZM�_QTT�IT[W�JM�\I[\QVO[�MIKP�LIa�on their stand, allowing visitors to try the food and see the QUXIK\�Q\�KIV�PI^M�WV�XMWXTM¼[�TQ^M[��

Premier Foodservice will be showcasing its specialist Healthcare Solutions Guide which aims to help caterers serve appetising, nutritious and safe meals to dysphagia and LMUMV\QI�[]ٺMZMZ[��][QVO�Q\[�\Z][\ML�[\WZM�K]XJWIZL�[\IXTM[�QVKT]LQVO�)UJZW[QI��*Q[\W��5K,W]OITT[��*QZL¼[�IVL�)VOMT�Delight.

Visitors will also be able to pick up copies of its innovative Desserts through the Decades Guide, which provides eight costed ZMKQXM[�QV[XQZML�Ja�\PM�VI\QWV¼[�NI^W]ZQ\M�LM[[MZ\[��_PQT[\�taking chefs and caterers on a nostalgic journey through the 20th century.

Representatives from Sodexo will be on hand to showcase their commitment to health and wellbeing through their catering services to schools, hospitals and other institutions. Visitors will be able to discuss approaches to supporting balanced diets, healthy lifestyles as well as explore how Sodexo is addressing issues such as obesity and diabetes.

a2 Milk ™�Q[�� KW_[¼�UQTS��KWV\IQVQVO�only the a2 beta-casein protein and naturally free from the a1 beta-casein protein found in regular KW_[¼�UQTS�

The a2 Milk ™ team will be available to discuss the

VI\]ZIT�XZWXMZ\QM[�IVL�PMIT\P�JMVMÅ\[�WN �\PM�UQTS�

A science guide for healthcare professionals will be available from the stand. Visitors can also engage in a range of tastings created by the a2 Milk ™ food bloggers.

VSI ·�AW]Z�*IZ�_QTT�[PW_�[M^MZIT�\aXM[�WN �.Z]Q\��6]\�based bars, which make it easy to eat nuts on the go. Amongst the products on display will be a new but already proven concept for personalising protein intake.


29


Connect with academia, R&D and industry innovation in the Research Pavilion...

sponsored by

The EPSRC Centre for Innovative Manufacturing in Food will be displaying some thought-provoking QVOZMLQMV\[�IVL�QV\MZIK\Q^M�IK\Q^Q\QM[�·�NZWU�VW^MT�QVOZMLQMV\[�UILM�NZWU�_I[\M�\W��,�NWWL�XZQV\QVO�IVL�examples of plug and play manufacturing.

Experts from EMS: Fruit for the Future will be on hand to discuss their world world-class research and development and the application of up-to-date plant-based solutions to support the agriculture and food and drink sectors.

Researchers from Sensory Dimensions will be showcasing their sensory and consumer research expertise across all elements of product development. Services range from ingredient process trials to packaging selection, market mapping through to product optimisation and competitor benchmarking.

Visitors to the Rothamstead Research stand can LQ[K][[�\PM�K]ZZMV\�[W]ZKM[�WN �WUMOI��Å[P�WQT[��M`XTWZM�the use of plant biotechnology as a tool for alternative [][\IQVIJTM�\MZZM[\ZQIT�[W]ZKM[�WN �WUMOI��Å[P�WQT[�IVL�TMIZV�about the principles of genetics and GM plants.

<PM�:M[MIZKP�8I^QTQWV�_QTT�PW[\�UIVa�WN �\PM�NWWL�[MK\WZ¼[�TMILQVO�ZM[MIZKP��\M[\QVO�IVL�IVITa[Q[�WZOIVQ[I\QWV[�I[�_MTT�I[�[\IVL�W]\�academic institutions including:


30



Explore innovative start-up food and drink companies in the Enterprise Zone...

sponsored by

;KQMV\QÅK�ZM[MIZKPMZ[�NZWU�The Functional Food Centre will be available to discuss key areas of research such as: metabolic responses to foods and their ingredients (including glycaemic and insulinaemic response); and investigating food components and their activities (including polyphenol bioavailability and bioaccessibility).

At the University of Nottingham�[\IVL�^Q[Q\WZ[�_QTT�ÅVL�MY]QXUMV\�QTT][\ZI\QVO�I�ZIVOM�WN �M`XMZ\Q[M"�NZWU��,�+<�scanning of food items through to sensory testing, clinical evaluation and nutritional value of everyday foods. Visitors will also have the opportunity to use leading software IVITa[Q[�\W�LM\MZUQVM�\PM�KITWZQÅK�IVL�V]\ZQ\QWVIT�^IT]M�WN �foods they have eaten or intend to eat and meet specialists from across the food chain.

Bella Berry Beauty who now will be giving samples WN �\PM�\PZMM�*MTTI�*MZZa�ÆI^W]Z[�\PI\�TI]VKPML�QV�2]Ta��Superfruit, Tropical, and Summer Fruit.

Bonnie Yau’s Binchotan +PIZKWIT�6WWLTM[�WٺMZ[�I�new way to detox with the activated charcoal trapping all the impurities and toxins and carrying them away.

The Enterprise zone will showcase the most cutting-edge innovative solutions from start-up businesses promoting their latest food and drink products. Some of those involved are:

31


Award-winning Oppo Ice Cream will be on display giving visitors the chance to experience a luxury ice cream which contains fewer calories and less sugar than an apple.

An alternative to the carbohydrates, Cauli Rice contains �� NM_MZ�KITWZQM[�\PIV�ZQKM��XI[\I�WZ�XW\I\WM[#�PI[�I�TW_�Glycemic Index and counts towards 1 of your 5 a day.

Healthy snacking brand Nim’s Fruit Crisps is due to re-TI]VKP�_Q\P�I�Å^M�[\ZWVO�ZIVOM�WN �VM_�IVL�QUXZW^ML�� fresh fruit variants including Apple, Pear & Kiwi, Orange & Melon, Pineapple & Mango and Apple & Plum.

Ugg Foods Ltd will be showcasing their range of superfood recipe mixes for delicious and nutritious loaves, KISM[�IVL�U]ٻV[��[]Q\IJTM�NWZ�JW\P�PWUM�JISQVO�IVL�catering establishments.

Sustainable protein is the theme at the Crobar by Gathr stand - visit them to taste and learn about the new healthy JIZ�UILM�_Q\P�ÆW]Z�NZWU�QV[MK\[�

Mindful Bites is an innovative brand of snacks inspired by mindful eating - all are gluten and dairy free, high in XZW\MQV��ÅJZM��ZQKP�QV�XZMUQ]U�[]XMZNWWL[��

32



Experts from FERA Science will be showcasing some of the innovations from the new Agri-Tech centres for innovation _PQKP�IZM�XIZ\�WN �\PM�=3¼[�_QLMZ�)OZQ�<MKP�[\ZI\MOa��)\�\PM�stand there will be a strong focus on crop health and protection and novel livestock innovation.

The Knowledge Transfer Network (KTN) will be returning to Food Matters Live this year and will be on hand to answer funding queries. A host of guests will be on their stand, QVKT]LQVO�KWUXIVQM[�\PI\�PI^M�JMVMÅ\\ML�NZWU�3<6�I[[Q[\IVKM�and members from Innovate UK, who will be giving an overview of the planned funding for the food sector.

At the British Dietetic Association stand, the focus will be on Whole Diet Heroes and why it is important to take a whole diet approach to healthy living. In addition, there will be information on the new BDA Work Ready Campaign, a new dietitian led initiative designed to help workforces stay healthy.

National charity, Allergy UK has launched an accreditation scheme to help foodservice operators cater for food allergies, and M`XMZ\[�_QTT�JM�WV�PIVL�\W�LQ[K][[�\PM�ÅVMZ�LM\IQT[�WV�\PMQZ�[\IVL�I\�Food Matters Live.

The Allergy Aware Scheme recognises catering outlets that provide exceptional service for those with food allergies and intolerances IVL�WٺMZ�»OWTL�[\IVLIZL¼�ITTMZOMV�UIVIOMUMV\�

Social Enterprise Cultivate London (CL) is a social enterprise aiming to increase the amount of local, IٺWZLIJTM��IVL�WZOIVQKITTa�OZW_V�XZWL]KM�KWV[]UML�Ja�Londoners. They will be available to answer all queries relating to urban farming and will also be running grow-your-own salads demonstrations.

T Plus Drinks is a range of vitamin enriched teas, blended for function. Each drink is a bespoke blend of green tea with herbs, fruit and added vitamins..

Love Beets�R]QKM[�WٺMZ�IV�ITT�VI\]ZIT��KWV^MVQMV\�IVL�ZMNZM[PQVO�_Ia�\W�UISM�\PM�UW[\�WN �JMM\ZWW\¼[�PMIT\P�JMVMÅ\[�

From NPD to nutrition, food science to funding, the Food Matters Live exhibition provides unique and diverse networking opportunities...

33

.WWL�5I\\MZ[�4Q^M�PW[\[�I�V]UJMZ�WN �KW]V\Za�[XMKQÅK�XI^QTQWV[�NZWU�*MTOQ]U��.ZIVKM��8WZ\]OIT��1\ITa��?ITM[��;KW\TIVL�IVL�\PM�6M\PMZTIVL[��[PW_KI[QVO�I�PW[\�WN �LQٺMZMV\�QV\MZVI\QWVIT�QVVW^I\WZ[�QV�:�,��NWWL�IVL�LZQVS�IVL�V]\ZIKM]\QKIT[�

Among the exhibitors in The Holland Food Valley pavilion is Sensus. They will be showcasing their products that are sourced from natural chicory roots while Akzo Nobel will demonstrating OneGrain mineral salt, which is a like-for-like replacer of regular salt that helps reduce the \aXQKIT�[WLQ]U�KWV\MV\�WN �I�XZWL]K\�Ja�I[�U]KP�I[�� Koppert Cress, the producer of innovative, creative and food-safe living micro-^MOM\IJTM[��_QTT�JM�[PW_KI[QVO�5QKZWOZMMV[�IVL�MLQJTM�ÆW_MZ[�

The pavilion also hosts the Holland Food Valley Tasting House�_PQKP�_QTT�JM�WٺMZQVO�^Q[Q\WZ[�\I[\QVO[�WN �UMIT[�IVL�[VIKS[�based on Dutch ingredients and products, cooked by chef Erik te VelthuisManager, Topsportrestaurant, Papendal.

For the second year running Food Innovation Wales and its clients will be exhibiting on the Welsh Government stand, where visitors can expect to see an array of free-from, healthy and innovative products. Companies on the stand include vegetable snacks producer Calbee and free-from yoghurt specialist Plas Farm.

.QVL�W]\�\PM�V]\ZQ\QWVIT�JMVMÅ\[�WN �»JM\\MZ�NWZ�aW]¼�LZQVS[��NZWU�the naturally functional through to ZMNWZU]TI\ML�JZIVL[�·�QV�\PM�Drink Well.

Learn more about the nutritional and MV^QZWVUMV\IT�JMVMÅ\[�WN �NZWbMV�NWWL�IVL�drink in the Frozen Zone, which hosts cooking demonstrations and tastings.

Some of the leading innovations in free-from food and drink will be on display in the Free-from zone.

Grow your business in the Growth Lab which provides IKKM[[�\W�J][QVM[[�IL^Q[MZ[�WٺMZQVO�expertise on NPD, innovation, funding, trademarks and retail.

Forge relationships with retailers and distributors, such as Tesco / Nutricentre, Hider Foods, Revital and Ocado in the dedicated Meet the Buyer area.

Make time for tea in the Tea Garden where leading tea ambassadors from Twinings and the Sri Lanka Tea Board will be on hand to share their expertise in a number of tea masterclasses.

Visitors will also be invited to take part in a series of professional tastings, while tea sommeliers will explain the science IVL�PMIT\P�JMVMÅ\[�JMPQVL�I�^IZQM\a�WN �LQٺMZMV\�JTMVL[�WN �\MI�


International Innovation

Six themed exhibition areas:NEW for 2015

35

Special events

Special events1V�ILLQ\QWV�\W�\PM�M`\MV[Q^M�XZWOZIUUM�QVKWZXWZI\QVO�\PM�KWVNMZMVKM�IVL�M`PQJQ\QWV��[MUQVIZ[�IVL�I\\ZIK\QWV[�·�several other exciting events are taking place organised by some of Food Matters Live partners, including:

Enterprise Europe Matchmaking MeetingsOrganised by Enterprise Europe South-East UK ��·��5MM\�\PM�*]aMZ�[\IVL Prior registration

FreeFrom Eating Out Awards - presentation by Anthony Worrall Thompson and Michelle Berriedalesponsored by Sodexo ��+I\MZQVO�NWZ�0MIT\P�<PMI\ZM Open to all visitors

Institute of Food Science and Technology Open Workshop - Addressing Education Challenges for the UK Food IndustryOrganised by IFST 15.00, Gallery room 29 Prior registration

Open Innovation Forum - Food, FMCG and Sustainability Pitching EventOrganised by the Institute for Manufacturing ��/ITTMZa�ZWWU[�� Prior registration


www.foodmatterslive.com/whats-on/special-events

Wednesday 18 November

Allergen Safe labelling - a way forward for the food industry - launch of accreditation schemeOrganised by Foods Matter !��·��+WVNMZMVKM�<PMI\ZM This event requires early access and prior registration

Special events

Dietetic Career PathOrganised by the British Dietetic Association ��/ITTMZa�ZWWU�� Open to all visitors

Association for Nutrition Career workshopOrganised by the Association for Nutrition ��·��:WWU��! Prior registration

Thursday 19 November

Registered Nutritionists in PracticeOrganised by Association for Nutrition ��·�� -^QLMVKM�*I[M�<PMI\ZM Prior registration

Grub Club Cambridge Social Networking EventOrganised by Grub Club Cambridge 17.00, Food Matters Live Café Open to all visitors

Enterprise Europe Matchmaking MeetingsOrganised by Enterprise Europe South-East UK ��·��5MM\�\PM�*]aMZ�[\IVL Prior registration

Plan your visit to ExCeL:By train, tube or DLRExCeL London is well connected with the rail network and is reached easily by train, tube and DLR.For Food Matters Live, please alight at Custom House station.

By roadExCeL London is easily accessible by car with easy access from \PM�5��5��)��IVL�)��-`+M4�4WVLWV¼[�XW[\KWLM�Q[�-��@4��1N �aW]�IZM�][QVO�;I\�Nav, please use the postcode E16 1DR.

Parking<PMZM�Q[�WV[Q\M�XIZSQVO�NWZ��KIZ[�QVKT]LQVO�W^MZ��spaces located directly beneath the venue and 158 disabled parking spaces. All onsite parking is pay and display, with the exception of the Royal Victoria multi-storey car park which is pay on exit.

Congestion Charge:The venue is located outside the Congestion Charge Zone.

By airLondon City Airport is located 5 minutes from ExCeL London by car or taxi. In addition, the DLR links the airport and ExCeL London, via Canning Town. Frequent and direct shuttle buses run from Canary Wharf and Canning Town, to and from the airport.

By river or cable carThe Emirates Air Line cable car connects ExCeL London and North Greenwich underground station and The O2 (5 minutes). Alternatively, Thames Clipper river boat services run frequently from The O2 to all major London piers, including Greenwich, Canary Wharf, Tower, London Bridge, Embankment and Waterloo.

For detailed information on travel and accommodation, please visit: http://www.foodmatterslive.com/visiting/travel-and- accommodation.

36

37

Exhibitior list

4Some Health LtdA2 MILKAAKACO TechnologiesACO On AIRASA Supply LimitedAtlantic Grupa D.D.AdunaAgriFood ATPAkzo Nobel Functional Chemicals BV (OneGrain)Alacalc.comAlara - of The Earth Super FoodsAll Organic Trading GmbHAllergy UKAnaphylaxis CampaignApetito LtdApron FoodArctic Nutrition ASArctic Power BerriesArtizian Catering Services LtdAssociation For NutritionAstaRealAtlantia Food Clinical TrialsAutomatic Vending AssociationB.FreshBadgers Dairy FreeBarker Brettell LLPBe4after SprlBelSevaBella Berry BeautyBelvas SPRLBeri DaBesmokeBetavivoBingham & Jones Ltd. - Innovations in FoodBiodane PharmaBiosearch LifeBlk*WVVQM�AI]¼[�.WWL�8ZWL]K\[�4\LBotanic LabBournemouth UniversityBrakesBravo EuropeBritish Bottled Water ProducersBritish Dietetic AssociationBritish Frozen Food FederationBritish Fruit Juice AssociationBritish Hospitality AssociationBritish Retail ConsortiumBritish Soft Drinks AssociationBrunel University LondonC-fu FOODS incCHC - Consumers for Health ChoiceCLUOCalbeeCaldic UK LtdCambio LtdCamels Milk UkCampden BRICarberyCauli RiceCavalier NV

CedevitaCereal Partners WorldwideChia UKChoc And Co SAChr-HansenCinnamoraCobell LtdCoca Cola Great BritainCocktaCocofaceCoconut MerchantCompass Group UK & Ireland LimitedComplete NutritionConscious ChocolateConsensus Action on Salt and HealthCork Chamber of CommerceCorman S.A.Cost Sector CateringCraft Guild of ChefsCro ProteinCultivate LondonCulture NutritionCybercolloids LtdDAaCRO GmbH & Co. KGDRINKmaple EuropeDairy CouncilDanish Food ClusterDepartment of HealthDiana FoodDie Kraft Des UrstromtalsDietetics TodayDonat mgDr. Harnisch Verlag,Z�BIS¼[�4\LDrink Technology & MarketingDuPont Nutrition & HealthDöhler GmbHEPSRC Centre for Innovative Manufacturing in FoodEast Malling Services LtdEat Eco LtdEat Grub LtdEdernaEisakoEnterprise Europe South-East UKEuropean Hygienic Engineering & Design GroupEuropean Nutrition For Health AllianceEuropean Specialist Sports Nutrition Alliance (ESSNA)-`XWVMV\�-VOQVMMZQVO�)VL�;KQMV\QÅK�+WV[]T\IVKaFARMAFMC Health & NutritionFederation of European Specialty Food Ingredient IndustriesFentimans LtdFera Science LtdFervenaFinlay Tea Solutions LtdFitBitesFlashpos LtdFlavour HorizonsFMCG NewsFodmapFood 4 Nutrition

Food Additives and Ingredients AssociationFood Allergy Training ConsultancyFood And Drink FederationFood and Drink International Food And Drink WalesFood and Drink TechnologyFoodDrink EuropeFood For The Brain FoundationFood and Drink Business EuropeFood and Drink Network UKFood Engineering & Ingredientsfood Marketing & TechnologyFood Technology Centre.WZ\QÅML�.WWL�+WI\QVO[�*>.ZMM¼LFreeFrom AwardsFresh PodFriesland Campina DomoGC Rieber OilsGNT International/7-,�7UMOI��GelitaGhent University (Labmet)Global Entrepreneurship Week UKGluten Free BakingGluten Free Uprising LtdGood Choice! Quality Food AwardsGreat Food UKGrenade Energy Ltd.Grocery AcceleratorGumelo Lda.HAPIsource UK ltdHealth Food Business MagazineHealth Strategies ConsultingHerbal Infusion Co. Ltd.Holland Food Valley Tasting HouseHonestly Good LtdHospital Caterers AssociationiBET - Instituto de Biologia Experimental e TecnológicaIBiosys Solutions LtdIFFIFFOIceland Foods LtdIglo Foods Group / Birds EyeIndependent Retail EuropeIngredia IncInnovate UKInstitute For ManufacturingInstitute of Food Research (IFR)Institute of Food Science And TechnologyInstitute of HospitalityInterface Food & DrinkInternational Food Network LtdIntertekInvest Northern IrelandIslander Kelp1\�1[��,Italian Chamber of Commerce And Industry For The UKJools DrinksJuiven8 LtdJungbunzlauer

38

Exhibitior list

Just JuicesJust Love Food CompanyKD Pharma Bexbach GmbH34*,�·�37;0-:�+-:<1.1+)<176KTNKaizen LivingKala & KalnickaKerry HealthcareKingston University3VQOP\�;KQMV\QÅK�4QUQ\MLKoko-NataKoppert CressLGC Group LtdLabo Phytophar NV.Lead Association For Catering in EducationLeatherhead Food ResearchLiverpool John Moores University4Q^QI¼[�3Q\KPMVLiving JuiceLoCa Beverages LtdLoSalt®Lonza LtdLove BeetsLovoMM BarcodingMMR Research Worldwide LtdManchester Metropolitan UniversityMcCarterMighty BeeMindful BitesMintecMoju DrinksMore Than Meat5WZVÆISMMunchy SeedsNUTRICOANana Nice CreamNational Skills Academy For Food & DrinkNattoPharma ASANatural Hydration CouncilNaturalia IngredientsNaturalpha SASNaturellyNatures Oils And Sauces LtdNestlé CerealsNew Nutrition Brands6QU¼[�.Z]Q\�+ZQ[X[Northumbria UniversityNottingham Trent UniversityNutra Ingredients LtdNutraceuticals International GroupNutraceuticals NowNutri Designer MealsNutriStrengthNutricia Early Life Nutrition6]\ZQÅbNutriiNutrikeo ConsultingNutriticsNutritionists in IndustryNuts4honey

O-Teas LtdOhayo TomorrowOmbar ChocolateOmya International AGOppo Brothers LtdOrganic and Natural Business MagazineOrganic Trade BoardOvvio DrinksOxford Brookes UniversityOxyOsePackaging GazettePackaging NewsPackdPerfect WorldPerfectly ClearPharma Marine ASPharmanager GroupPitmansPlain TastyPlant LipidsPlas FarmPremier Foodservice Prima Foods UKPrimal Joy FoodsPrimer DesignProDigestProvision Trade FederationPure Brazilian Coconut WaterPureCircle UK Ltdpurelosophy agQNOLAQueen Margaret UniversityROMER Labs UK LtdRSSLRTS FoodtrendingRaw CoRoquetteRothamsted ResearchRousselot S.A.S.Rowett Institute of Nutrition And HealthRoyal Society of ChemistrySTREATFOODSamosacoSana Hemp JuiceSarunds;KQMV\QÅK�)VITa[Q[�4IJWZI\WZQM[��;)4��4\LScotland Food And DrinkSeagreens®Sensory DimensionsSensus B.V.;PMٻMTL�0ITTIU�=VQ^MZ[Q\aSibberiSilly YakSinclair CondimentsSkillsActive Sluys International NVSmart Salt OySnack, Nut & Crisp Manufacturers AssociationSodexo Soil AssociationSome Good

South East LEPSpectronic Camspec LtdSpoon GuruSri Lanka Tea BoardStable MicrosystemsStepan Lipid NutritionSuma Wholefoods LimitedSuperfoodioSweet Goodness LtdT Plus DrinksTEATOXTIFSIP (The Institute For Food Safety, Integrity & Protection)TNOTarget PublishingTaywell Ice CreamsTBAT InnovationTeatonicsTesco Food AcademyThe Aurora Ceres Partnership LtdThe Bell Institute of Health and Nutrition / General MillsThe Booja Booja CompanyThe British Association of Sport and Exercise SciencesThe Caterer<PM�+PQTLZMV¼[�.WWL�<Z][\The Food ATPThe Food and Drink Forum LtdThe Gluten Free Centre LtdThe Low Sodium Sea Salt Company Ltd The Mushroom GardenThe Nude Spoon LtdThe Nutrition SocietyThe Organic Protein CompanyThe Primal PantryThe Raw Chocolate CompanyThe Strategic Research ProgrammesThe University Caterers Association (TUCO)The Vegan SocietyThink PressTwiningsUgg Foods LimitedUniglad IngredientsUnilever Food Solutions UK & IrelandUnilever FoundryUnivar EuropeUniversity of Central LancashireUniversity of Chester / NoWFOOD ProjectUniversity of GreenwichUniversity of NewcastleUniversity of NottinghamUniversity of ReadingUniversity of StrathclydeUniversity of West LondonVSIVitnessWWF UKWageningen UR Food & Biobased ResearchWellness Foods & SupplementsWholebake Limited / 9barYakult UKZero2Five Food Industry Centre

WE GROW COLOURS CONSUMERS TRUST.

EXBERRY® Colouring Foods made from fruit and vegetables provide consumer friendly, natural colour solutions with a clean and clear label declaration. Visit GNT at Food Matters Live 2015 and journey through the world of Colouring Foods from farm to fork in the eyes of the consumer. GNT invites you to participate in our multisensory Colouring Food workshops and try EXBERRY® for yourself SEE – TASTE – EXPERIENCE

GROWING COLOURSgnt-group.com

Register here to join GNT:

9 Take our Colour Journey 9 Sensory Workshops 9 TNS Global Consumer Research 9 Live demonstrations 9 Meet the Experts

GNT Colouring with Fruit & Vegetables adding value for a Positive Future

COLOUREDWITH FRUIT& VEGETABLES

Journey through

the world of

colour with GNT at

Food Matters Live :

Stand 80

https://registration.n200.com/survey/0a12kt51zaf4l/register?actioncode=NTWO000361OAD

Don’t miss:1. The Food Matters Live Conference

featuring 70 speakers in 17 thought-provoking debates

2. 80 practical and applied seminar sessionsfocused on 8 key themes

3. Interactive tastings, talks anddemonstrations taking place every day

4. Over 400 exhibitors showcasing the latestinnovations in nutrition and healthierfood and drink

5. A series of special themed events 6. British Dietetic Association and

Association for Nutrition CPD accreditedconference and seminar sessions

7. Your chance to be part of the debateshaping the future of food, health andnutrition

Tuesday 17th - Thursday 19th November 2015London, ExCeL

The foodserviceprovider

The packagingexpertThe brand

manager

The foodscientist The policy

maker

The retailer

The manufacturer The healthcare

professional

What is your point of view?

BP_Layout 1 24/09/2015 13:38 Page 1

Join the conversation:@foodmatterslive

www.foodmatterslive.com/linkedin

www.foodmatterslive.com/facebook

Lead supporters

food matters live event preview 2015

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